32 Reviews of Crock Pot Beef Stroganoff

From: Just Call Me Martha

On Nov 25, 2002

Very easy and very tasty. I threw this together in about 5 minutes before I went to work. When I came home, the house smelled wonderful. I used a sirloin steak because that's what I had in the freezer. I only had 1 cup of wine, so used that plus 1 cup of beef broth. I found that I had to thicken it with a bit of cornstarch. Also added about 2 tbsp of sour cream near the end (personal preference). I served it on a platter of egg noodles and topped it with freshly chopped parsley. Definitely a keeper. (Next time I would eliminate the broth altogether and use 1 cup of wine plus some sliced fresh mushrooms).

From: Chef #601153

On Oct 7, 2007

This was an excellent recipe. I did brown the meat before adding it to the crockpot and used beef broth instead of cream of mushroom with the red wine (2 cups of beef broth to 1 cup of red wine) and added fresh sliced mushroom in the crockpot. It was delicious.

From: digginsjr

On Nov 6, 2000

It's easy and full of flavor. Serve with egg noodles. One note, if cooking with wine, never use "cooking wine". If you can't drink it, it isn't worth putting in your food!!! Add 1/4 - 1/2 cup sour cream right before serving for a creamier and richer sauce.

From: Dennis

On Dec 10, 2001

It IS very easy and tasty! However, I ended up adding an extra can of condensed soup to thicken it a bit more towards the end (I didn't have sour cream). Also, though my partner didn't think so, I felt the wine flavor was just a bit too pronounced. So next time I may try half boullion and half wine for the liquid. Will definitely make again.

From: #1 Snowflake

On Sep 9, 2007

I browned the meat before putting it in the crockpot and added a can of mushrooms. I cooked it for 4 1/2 hours and the meat was tender and the sauce nice and thick. When I went to serve it I found out I didn't have sour cream so I added a cup of french onion sour cream dip. Great recipe and I will make it again!

From: TeeBee

On Oct 13, 2002

Very good and easy! I make this at least once a month. I've also made it without the wine, adding another can cr. mush soup and replacing the Lipton soup mix with one can French onion.

From: Chef #317236

On Sep 24, 2007

I read some of the reviews before making and decided to use a can of beef broth and then fill the remaining 2 cup requirement with the red cooking wine. It came out really well and was so easy to make! I stirred in 4 oz of sour cream and then thickened it with cornstarch by transferring from the crock pot to the stove top. I'll definitely make this again!

From: Helen1

On Sep 27, 2006

This was very easy and made a delicious and impressive dinner. I browned the meat first, and only added about 1 cup of red wine (that's all I had left) so I just added a little water and it still turned out great. I thickened it up with some cornstarch and served it over egg noodles. Hmmm, I'll bet the leftovers taste even better.

From: Shannon Marsh

On Jan 12, 2009

Added subbed beef broth for some of the wine and added cornstarch, sour cream and mushrooms. Great meal!

From: Lillers

On Mar 14, 2008

Wonderfully easy recipe. I make with only about 1.25 cups of red wine. I try to use a cabernet if I have it, the cooking wines are too salty for my taste especially combined with the onion soup mix. I, too, add sour cream and sometimes fresh mushrooms just before serving over egg noodles. For the beef, my Whole Foods carries beef already chopped into small pieces. I just use that and call it good! Delicious, actually!!